One thing that has been annoying as I listen to the seminars is that a lot of the presenters have given temperatures in degrees Celsius without providing the corresponding temperature in Farenheit. Since this is the American Homebrewers Association, I think the majority of us use *F in our day-to-day processes. I know that I've missed some useful information listening to these talks simply because when a speaker mentions something like 70C for a mash temp I can't really relate it to anything. Providing the appropriate conversions would definitely help engage the audience a bit better.

In science and industry/manufacturing, everything is done in metric values...typically.

C=1.8(f)+32This is, of course no help while you listen though. Print a conversion chart.

I'm having trouble logging on. First says "oops. You tried to access members only content." When I click login in, the next screen give me another error "we could not create your new user account." When I click log in at the top of the screen it takes me to the home page with no fields to input username/password.

Mold needs food. Keep drips cleaned up and clean the tops of the kegs when you remove a liquid post. I hold a paper towel against the post to prevent that little bit from running down the side of the keg. Also, when I used picnic taps, I fastened a few plastic cups to the kegs to put the tap in after I poured. As long as the kegerator is clean, there won't be any mold issues.

I haven't really gone an extended amount of time without brewing--maybe 3-4 months at the most. It seems that when I take any break at all and start brewing again, I get the fever and go crazy for a couple weeks. I run out of room to put stuff. I sometimes can't get rid of stuff fast enough to brew as often as I would like.

...There is also a new chemical called Desana Max that I will be testing as soon as my lines need cleaning and it is a one-shot color-indicating chemical that is supposed to be the best yet, we'll see how that goes in real-world use....